Learn to make sushi

Sushi is a food that originated from Japan and is now very popular in China. Sushi is made of many ingredients, and when buying sushi, you can also choose what ingredients to add or not add according to your preferences. Of course, if you make your own sushi at home, the sushi will definitely be more to your taste. Below I will introduce to you the methods of making hand-kneaded sushi, seaweed roll sushi and abalone sushi.

1. Hand-made sushi

Main ingredients: eggs, apple cider vinegar, crab roe, small pieces of seaweed, white rice

practice:

Let the rice cool down and set aside. You can add an appropriate amount of apple cider vinegar to the rice and stir well. Authentic sushi rice is cooked with vinegar. However, special sushi vinegar is too expensive, so I used apple cider vinegar instead.

Beat the egg liquid and fry the egg slices.

Wash your hands and wet your palms with a little cold water so that the rice grains won't stick to your hands. Grab an appropriate amount of rice and shape it into a square shape.

Cut the egg slices into the shape shown in the picture, place them on the rice ball, and cut a piece of seaweed to tie them together. Note that the joint of the seaweed is at the bottom of the rice ball! This makes fried egg sushi. The authentic fried egg sushi egg slices are very thick, you can try to make it thicker.

Skip here from step 3. After making the rice ball, take a piece of seaweed (slightly taller than the rice ball) and wrap it around the rice ball to stick it firmly. Cut another strip and tie it together in the middle to make a dividing line.

Place crab roe and fried egg on both sides. Done! A bright orange and yellow two-color sushi is ready!

2. Seaweed roll sushi

Main ingredients: crab meat, Japanese yellow radish pickles, asparagus, and salmon strips in appropriate amounts.

practice:

Soak the rice for one or two hours before steaming it, and the rice should be steamed to the right softness or hardness.

Wait until the rice is slightly cooler than your hand temperature before spreading it on the seaweed.

Try to complete the process of spreading the rice as quickly as possible, otherwise the seaweed will absorb too much water and become soft and unable to take shape.

When wrapping, the rice should not be exposed and the tightness should be moderate.

When making sushi, you can place a basin of water next to you and dip your hands in clean water at any time to avoid stickiness.

Spread the laver flat on the unfolded bamboo mat, hold the rice in your hand and squeeze it until it is soft, then quickly and evenly spread the rice on the laver (the thickness of the rice should be about 0.5 cm), press it firmly, and leave about 2 cm of laver at the top. Place the imitation crab meat, Japanese yellow radish pickles, asparagus, and salmon strips in the center of the rice.

Wrap the seaweed and rice in a bamboo mat and roll it up tightly, then remove the bamboo mat.

Cut the rolled sushi into pieces and place on a plate.

3. Abalone Sushi

Production process:

The precious black rice is cooked in vegetable broth and mixed with white bean sauce.

Slice the raw abalone and place on top of the black rice.

Wrap with thin seaweed or nori sheets.

Arrange sushi on a plate and garnish with pickled ginger and wasabi.